Bull Cock and Espresso

Dec 16, 2011

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In:Uncategorized

Bull Cock and Espresso

How do you ruin your beautiful espresso that you have carefully made – hopefully using an Aromo super fine ESE easy serving espresso pod..?

What is the biggest sham of a travesty, of a sham within a sham, in the espresso coffee community today!!? Eh?!

Why it has to be Latte Art…. !

How can NVQ style ‘nothingness’ become something of any importance to a true espresso connoisseur?

The reality is it can’t, but US marketing makes you think it has a value and deserves some credibility, I am sorry but I beg to differ…

Type in ‘Latte Art’ into Wikipedia if you want a larf…..

Where did it come from – probably Italy – possibly the USofA in the 1990’s (Supposedly thrown upon an unsuspecting world by David Schomer – who generously then credits the invention of micro foam to Jack Kelly of Uptown espresso in Seattle)

What is the history of Latte Art? The development of micro foam (read steamed milk) and crema (read traditional espresso) eh?! Am I missing something here, or what..?

All I really want is a great tasting espresso fix…. a ‘perfetto’ espresso …with a crema … and I want it hot….

I don’t want a double and I don’t want a cold drink with a picture of an elephant carefully crafted into the cold and congealed milk top!

Ok, if I am having an espresso with milk…..be it Latte or Cappuccino, it is a law of physics that if the espresso has been made correctly and the milk foamed and stamped professionally, then if the jug is poured smoothly into the cup at an angle of 45 degrees and you finish with a flourish you naturally get a rosette…anything more I don’t want!

Espresso is the truest and purest form of a god given gift called coffee

Coffee, which if roasted darkly ……ground finely and then pumped with hot water, under pressure produces an essence of itself… and doesn’t essence infer some sort of purity and simplicity?? Which let’s be honest, only our cousins over the pond could then gild and enlarge and super size…

I note that the, World Latte Art, competition was held earlier this year in Maastricht… and that the key foundations for success were ‘visual attribute, creativity, identical pattern in pair, contrast in the pattern, and the barista’s overall performance’… eh?? Anything about how good it tastes or how beautiful the espresso was…or the origins carefully selected to make the espresso…nope!

Perhaps it says something, that the WLAC (World Latte Art Championships)  judges are World Coffee Events Certified Judges, who have participated in a two-day Judge Certification Workshop…Hmmm …now maybe that’s something Monkey could do to get him out of bed  each morning!

Look – if you want great espresso – you can’t go wrong by using an ESE Easy Serving espresso pod

…And if you want fantastic espresso then try Aromo’s  easy serving espresso… milk plain,  frothed, steamed or foamed  that’s up to you…it is after all a free country!

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